Creepy Spider Cupcakes

Name: Creepy Spider Cupcakes
Prep time: 20 min
Total time: 15 min
Ingredients: For the cupcakes:; 100g caster sugar; 100g unsalted butter; softened; 3 eggs; lightly beaten; 100g self raising flour; 3 tbsp cocoa powder; 4 tbsp milk; For the vanilla butter cream:; 90g butter; softened; 180g icing sugar; 4 tbsp cocoa; sifted; 2 tbsp milk; 12 cupcake cases; Black licorice strings or wheels; 24 “smarties” for eyes

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Ingredients

For the cupcakes:
100g caster sugar
100g unsalted butter, softened
3 eggs, lightly beaten
100g self raising flour
3 tbsp cocoa powder
4 tbsp milk
For the vanilla butter cream:
90g butter, softened
180g icing sugar
4 tbsp cocoa, sifted
2 tbsp milk
12 cupcake cases
Black licorice strings or wheels
24 “smarties” for eyes

Instructions

Preheat the oven to 180°C/fan 160°C/Gas 4. Line a muffin tray with cupcake cases.
To make the cupcakes, cream the sugar and butter until pale and fluffy. Whisk in the beaten eggs. Fold in the flour, add the cocoa powder and carefully stir in the milk.
Spoon the mixture into the cases and bake for about 12 to 15 minutes or when a skewer is inserted into the centre it should come out clean. Allow to cool completely before decorating.
To make the butter cream, cream the butter, icing sugar and cocoa together until smooth.
When the cupcakes are cool, spread the cupcakes or pipe the chocolate butter cream over the top.
To decorate, cut the liquorice into 8 x 4cm equal lengths and place 4 on each side and place 2smarties for “eyes”.
Tip: Add 2 tbsp chopped walnuts and 1 tbsp of white chocolate drops into the cupcake mixture.